Vegetarian

Hungarian Vegetable Soup takes 20 minutes to prepare.

Hungarian Vegetable Soup takes 60 minutes to cook.

Hungarian Vegetable Soup makes 10 servings.

The ingredients for Hungarian Vegetable Soup are:

10 stalk, large (11"-12" long) Celery, raw
2 block Tofu, firm
120 gram Vegetable Stock (Knorr Vegetable Stockpot Makes 500mls) (by ASTROCHEF)
2 cup Milk, 1%
4 cup, chopped Onions, raw
10 tsp Paprika
6 tbsp Butter, unsalted
1 tbsp Olive Oil
0.4 cup Flour - Gold medal all purpose flour
2 tbsp Soy Sauce
0.5 fl oz Lemon Juice
2 tsp Dill weed, dried
0.5 tsp Thyme, ground
0.5 tsp Marjoram, dried

Here is how you make Hungarian Vegetable Soup:

Saut? the onions and the olive oil in a large frying pan for about 5 minutes, stirring frequently. Add the tofu and celery, 1/2 cup of vegetable stock, paprika, thyme, marjoram, dried dill and soy sauce. Cook over medium heat for about 15 minutes.Melt the butter in a large saucepan, then whisk in the flour and continue whisking while the mixture cooks for another 3 minutes. Add the milk and continue cooking over medium-low heat for 10 minutes allowing the mixture to thicken, stirring once every minute or so. Now empty the veggie mixture into the milk mixture. Add the remaining 1 and 1/2 cups of vegetable stock and the lemon juice. Cover and simmer over low heat for 20 minutes.Remove from heat and watch mixture until it stops boiling. When the boiling ceases, garnish with some sour cream, salt, pepper, and fresh dill. (Not included in nutrition info). Serve hot.Serving Size: 1 cupNumber of Servings: 10Recipe submitted by SparkPeople user KWELCH23.

The nutritional information for Hungarian Vegetable Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 211.7

• Total Fat: 12.1 g
• Cholesterol: 21.1 mg
• Sodium: 269.8 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 3.9 g
• Protein: 9.5 g